eat your greens: potato and chard enchiladas

enchiladas are sort of my thing. i mean, i love making them, and i make them once a week, and i have for as long as i can remember. it’s been an interesting evolution since becoming vegan, i’ve gotten much more adventurous with my enchiladas. while i love a good red enchilada sauce, the new mexican in my heart yearns for verde sauce. making enchiladas with greens came about when i found myself with a bunch of chard, and a couple of potatoes in my fridge. simple as that. topped with verde sauce they are insanely delicious.

ingredients:

for the verde sauce: 1 pound tomatillos

1 small jalapano, chopped

1/3 cup white onion, chopped

juice of 1 lime

4 cloves garlic, chopped

1/2 teaspoon salt

1/2 teaspoon cumin

pinch of pepper

for the enchiladas: 2 russet potatoes, cut into 1/2 inch cubes

1/2 bunch swiss chard, chopped

1 small red onion, chopped

2 teaspoons cumin seeds

salt to taste

1/4 teaspoon smoky paprika

2 tablespoons olive oil

12 corn tortillas

1/4 cup cilantro, chopped

directions:

make the verde sauce: husk the tomatillos and add them to a pot with 1/2 cup water

cook over medium heat until soft enough for a fork to puncture, about 15 minutes

add the cut potatoes to a pot of water and bring to a boil, cook until just tender with a fork, about 7 minutes

in a saucepan heat 1 tablespoon olive oil & add in the chopped chard, onion, paprika, cumin seed and salt and cook until chard is just tender and mixture is fragrant, about 5 minutes. add in the potatoes to the mixture and stir to combine, then cook another 2 minutes

in another pan heat another tablespoon of olive oil and add in the tortillas, heating briefly on each side until soft and pliable

pour about 1/2 cup of the verde sauce on the bottom of an 11×13 roasting pan

fill each tortilla with a few spoonfulls of the potato chard mixture and roll them up

top with the remaining verde sauce and cover pan with aluminum foil

cook in 400 degree oven until you hear sauce bubbling, about 15 minutes